The egg whites should be beaten in the large mixer bowl. Add water and salt. Beat on high until foamy and add cream of tartar. Beat until stiff. Add one tablespoon of sugar at a time (mix well each addition) until 5 tablespoons have been added. Fold in vanilla.

Cover the top of the pie with meringue. Bake at 350°F until the top is a golden brown.

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Notes

Grate lemon rind before microwaving and/or juicing lemons.
Microwaving the lemon for up to half a minute produces more juice. Use only the outside of the lemon rind with as little of the white inner flesh as possible (also referred to as zest).
Separate the eggs (make sure no yolk gets into the whites!).